Recipes » Garlic Parmesan
Garlic Parmesan Antipasto Salad
1 lb rotini or bow tie pasta
½ lb salami, chopped
1 can artichoke hearts, quartered
2 cups cherry tomatoes, halved
1 cup kalamata or black olives, pitted and halved
½ lb provolone cheese, sliced and chopped
½ red onion, thinly sliced
½ cup grated parmesan cheese, optional
For the vinaigrette:
1 cup olive oil
½ cup red wine vinegar
2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend
Cook the pasta; set aside to cool. Make the vinaigrette while the pasta cooks.
Once pasta is cooled, add to a large bowl along with the rest of the ingredients. Add salt & pepper to taste. Serve immediately, or chill before serving. Toss with Parmesan cheese before serving, if desired.
Lemon Orzo Shrimp
1 ½ cups orzo
¼ tsp salt
3 Tbsp butter
3 Tbsp olive oil
2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend
1 lb. shrimp
Juice and zest of one large lemon
½ cup grated parmesan cheese, optional
Salt and pepper to taste
Cook orzo in salted boiling water according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Add olive oil, Garlic Parmesan Seasoning and shrimp; cook shrimp for 2 to 5 minutes, until pink and opaque.
Add lemon juice and zest to the cooked and drained orzo. Stir in grated parmesan cheese, if desired, then salt and pepper to taste. Add cooked shrimp and serve.
Try adding peas, lightly steamed broccoli, asparagus, or other veggies of choice for different variations.